You may remember a couple of weeks ago when I posted this Shrimp in Green Sauce over Zucchini Noodles. Well, I saved all of the uncooked shrimp shells (5 pounds) and tossed them in the freezer. Fast forward to last week, I pulled them out and added another pound of shrimp shells from a dish I am sharing next week (Shrimp Pil Pil also known as Gambas al Ajillo – one of my favorites!).
Whenever I make stock, I like to make a big batch. You are cooking, straining and cleaning pots anyway so why not make as much as you can right?
Much like my Slow Cooker Chicken Stock, Flu Fighter Chicken Stock and Basic Beef Broth, this Shrimp Stock is simple.
Not too many ingredients and you get a flavor-infused base for everything from Seafood Stew, Clam Chowder or even the beginning of a fabulous Mussel or Clam dish.
If you like shellfish, get in the habit of saving up your (uncooked) shrimp shells. They keep about three months in a freezer bag. Then make a batch of this Shrimp Stock!
Did you make this recipe? Please give it a star rating below!
How To Make Shrimp Stock. Quick and Easy Shrimp Stock Recipe. Homemade Shrimp Stock.
- 1 tablespoon butter or neutral oil
- Uncooked Shells and Tails if you have them from 5 to 6 pounds of Shrimp
- 14 cups filtered water
- 1 medium yellow onion left whole and peeled
- 2 Tablespoons kosher salt
- 1/4 teaspoon whole black peppercorns approximately 10 to 12
- 1 bay leaf
Heat a large soup pot over medium heat. Once hot, add butter. When butter is melted (but not yet sizzling), add shrimp shells. Cook, stirring frequently, 2 to 3 minutes, until shells are aromatic and starting to turn pink.
Add water, onion, salt, black peppercorns and bay leaf. Bring to a boil. Once boiling, skim off any white scum that rises to the top.
- Cover, reduce heat to a simmer and continue cooking, stirring occasionally, for 90 minutes.
- Set up a mesh strainer over another soup pot (or very large container or glass measuring cups) and strain stock from shells. Allow to cool, refrigerate or freeze and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
how long in a pressure cooker?
thank you
Hi again, I haven’t made this in the pressure cooker yet but I would recommend starting with 2 hours. Thanks!
I just peeled about a pound og tiger prawns but I also have about a pound fish bones. can I mix for a stock?
Hi Karen! You can as long as the fish bones are from a mild fish. It’s it is something strong like salmon, etc., the fish bones will overpower the subtle flavor of the shrimp stock.
I see that you said shrimp shells break down very quickly and therefore won’t benefit from long cook time. I lean towards very dark, strong chicken broth and rely on said bold flavor for my gumbo. Will this stock pack a similar punch or is it more of a light flavor?
Hi Samuel,
Seafood stocks in general are way more light than poultry or beef BUT it does have an intense and powerful flavor profile!
When this broth goes in the fridge does it become gelatin like my beef and chicken bone broth? I make bone broth to heat up and drink as I have less use for stock on my keto diet. I do make an occasional soup, but not often.
Hi Jeb! Not like pastured chicken or beef!
Made as directed and came out perfect. Just the stock I need for my fra Diavolo. Thanks for the recipe. Even froze some for future use
Thank you
Awesome Larry!! Thanks for letting me know and Happy New Year 🙂
Thanks for the recipe! When I make chicken or beef stock I usually let it simmer overnight at least. Is there any reason we only cook this for 90 min? Would we get more, less or different flavor if cooked longer?
Hi Tahera – I also cook beef / chicken stock way longer. The shells of Shrimp break down much quicker so you are just extracting the flavor!
My go-to recipe for easy shrimp stock for my etoufee. Great strength of flavor. Thanks for sharing
Thanks for taking the time to comment and let me know Amanda!
My family has made jambalaya as a Christmas dinner for more than a hundred years and has always used used chicken stock. We use different proteins just to mix it up a little but always include tasso and andouille adding chicken, shrimp or oysters as we prefer at the time. I’d like to make a shrimp stock to use in lieu of the chicken. My question is: will this flavor complement the tasso and andouille and not impart an “off” taste if we decide to go with the chicken?
We are making jambalaya a little late this year since my wife who adopted and carried on our tradition died earlier in the year, but my daughter and I are honoring both the family tradition and her mother by making this dish.
Hi Richard, I think the Shrimp Stock will add a lot of flavor and be a perfect compliment to the chicken. I hope it comes out great and what a wonderful way to honor the family tradition and your wife. I’m sorry for you loss <3
Can you use raw shrimps without the head to make this broth. Would this be just as good as
using the heads?
Hey Alan! I just use the shells from the uncooked shrimp and get plenty of flavor!
The shells would be sufficient, but adding heads as well will give it a shrimp flavor boost.
When using uncooked shrimp heads for stock, are the eyes and the internals of the head removed and discarded so just the bare shell is used?
Yes – just the shells from the body. BUT – if you buy whole shrimp that have the heads on, you can absolutely add those to the stock as well (it might get cloudy).
so you just use all the head not just the shell and can you freeze the heads before cooking
You will get a different flavor if you only use the head. I highly recommend including the shells!
You do not remove the eyes or innards, just use the whole head, if fresh they are quite flavorful. They do not last very well frozen, but the shell from the body will last months if air is minimized in storage.
Hello if only have 2# of shrimp heads and shells can I make a stock from this?
Absolutley Alton!
Alyssa! Love your blog. And your recipes. Hubby and I just started Whole30..on day 4. We made your WONDERFUL salmon cakes last night. Sooo delicious. You remind me of my daughter, in that, she (and I) have been cheese lovers forever!!! And with wine there is no better combo. Last meal – haha – love it. Trying your turmeric chicken on Sunday. Thanks for all the tried and true tested goodies. Pictures and step by step are awesome.
Thank you so much Cindy!! Ahhhhh, cheese and wine. Love language forever. Hope you love the turmeric chicken 🙂
I am going to use this stock for shrimp and grits
Yum! Perfect 🙂
Hi, I’m going to try this one as it has the least ingredients. Most other recipes have lots of good ingredients for flavor, but I think I will prefer a more basic stock, to not be overpowering if I’m going to use it in a recipe with those same ingredients. Thoughts? Will my stock be too bland if I skip the celery, carrots, peppers, etc that other recipes have? Thanks for your ideas!
Hi Diana, I like to keep my stock simple. I have found that it is much more versatile and makes a great base for all different types of soups, stews and chowders!
It is easy to buy pre-peeled and deveined shrimp. Those heads and shells must be going somewhere. Can you recommend a brand and source for commercial shrimp stock ?
Hi Steve,
I don’t have a brand that I like. I always make my own but I have seen a coupe of options at Whole Foods. If you wind up trying them and have a favorite, come back and share with us. 🙂
Can the shrimp shells from “Boiled Shrimp” also be saved and used for a good shrimp shell/heads stock?
When I have a Boiled Shrimp supper I usually boil several, or more, pounds of heads off large shrimp.
About the only other ingredient that I use in my Boiled Shrimp, other than the normal ingredients in the simple shrimp shell stock,, is Rex or Zattarain’s ™ spicy “Crab Boil”
Can the shells from the crab boil, maybe rinsed well, be used for shrimp stock for gumbo?
Or to say,,
Will the shells from the Crab Boil foul the taste of a good crab/okra type gumbo?
You are extracting a lot of the flavor out by boiling the shrimp in the shells so I wouldn’t save them. For stock, it’s the raw / uncooked shells that give the broth the most flavor!
I am going to use the water that I boiled my shrimp in, to make this stock. I will use the shells that have been boiled, add the onion, peppercorns, etc. It will be great for a seafood chowder base.
That sounds amazing Carla!
I make low country boil all summer long. One of the tricks to my boil is that I put out baskets for everyone to save their shells in, and I freeze them. Then next time I make the boil, I saute those shells in butter with chopped fresh cilantro, and make a base for the boil. I throw away those shells, and put out baskets for the next! People say my boil is the best they’ve ever had. Those used shells give off a wonderful aroma when cooking that gets the guests ready to eat! I usually cook about ten pounds of shrimp when I make it. Hope that helps!
That is such a great idea Kristina!!!
Thank you! First time commenting on a blog. LOL
Well, welcome!! 🙂
Well, i actually used to buy whole shrimp and used the head and the shell for making the stock……
It’s really hard to find shrimp with heads here. I can sometimes find Langostino’s with heads but they are very expensive!
I love shrimp stock – the heads are supposed to have lots of flavor, I just wish it was easier to buy whole shrimp. Great post Alyssa!
The heads do have so much flavor but they are hard to come by for sure (and super expensive!).
Is it 5# of shells or shells from 5# of shrimp?
Shells from 5 pounds of shrimp – I will clarify in the post now – thanks!
Shells from 5 pounds of shrimp – I will clarify in the post now – thanks!
Great post! I do this sometimes, but more often I get lazy and use some clam juice. Not the same flavor at all! Terrific recipe — thanks.
I love clam juice and often blend the two for an even more intense layered flavor!